Kolhapuri Chicken Curry
April 18, 2016

Kolhapuri Chicken Curry is a fiery curry from the land of Kolhapur. It is a very spicy curry cooked in a coconut base.

Cuisine Maharashtrian
Course Main Course
Serves 20
Method Slow-cook
Difficulty Hard
Cook Time 2   hour(s)
  • Cuisine Maharashtrian
  • Course Main Course
  • Serves 20
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 2   hour(s)
Ingredients
whole chicken, cut into small pieces
1  
ghee
4   tablespoon
kashmiri chilies
10  
spicy dry red chilies
10  
bay leaves
4  
cumin seeds
1   teaspoon
black cumin seeds/shahi jeera
1   teaspoon
sesame seeds
1   teaspoon
poppy seeds
1   tablespoon
cloves
1/2   teaspoon
black pepper corns
1   teaspoon
black cardamom
1  
cardamom
4  
star anise
1  
mace
2  
inch cinnamon stick
3  
daghadphool (stone flower-i have not used it)
1   teaspoon
dry coconut
2   cup
finely chopped onions
2   cup
finely chopped garlic
2   tablespoon
coconut water (optional)
2   cup
ginger garlic paste
2   tablespoon
kashmiri chili powder
3   tablespoon
spicy chili powder
1   tablespoon
turmeric powder
1   teaspoon
salt
2.5   tablespoon
Instructions

1. Marinate the chicken with turmeric, ginger garlic paste, kashmiri and spicy chili powder, salt and set aside. Dry roast all the spices, except 2 bay leaves.

2. Dry roast the coconut as well till it begins to turn brown. Add the spices and coconut to a mixer and blend into a fine paste.

3. Heat ghee. Add the two bay leaves and garlic. Once the garlic turns brown, add the onion.

4. Add in the paste and saute till the oil begins to separate. Add in the chicken. Turn the flame to a slow simmer.

5. Mix everything well. Cover and cook till the oil separates on top. Serve hot with rice or roti along with coriander, onions and lemon wedge.